Pineapple Rice Bake
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Ingredients
- 4 eggs
- 1 cup milk, 1%
- 1/2 cup sugar
- 1 cup pineapple, crushed, undrained (8 ounce can)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 3 cups rice (cooked)
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Lightly coat an oven safe 2 quart casserole dish with nonstick spray or oil.
- In a large mixing bowl, beat together eggs, milk, and sugar.
- Add undrained crushed pineapple, cinnamon, nutmeg, and vanilla.
- Stir in cooked rice. Pour into prepared casserole dish.
- Bake for 50 to 60 minutes or until a knife inserted in center of pudding comes out clean.
Nutrition
| Calories | 260 |
|---|---|
| Protein | 8 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 126 mg |
| Sodium | 67 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service